Napa Cabbage & Carrots with Rice Wine-Oyster Sauce

Napa Cabbage & Carrots with Rice Wine-Oyster Sauce

2 Reviews
From: EatingWell Magazine, February/March 2005

Napa—also known as Chinese cabbage—is the preferred cabbage in this healthy Asian stir-fry recipe because it's much sweeter and more tender than green cabbage. If napa cabbage isn't available at your grocery store, try Savoy cabbage or bok choy.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • Rice Wine-Oyster Sauce
  • 1 tablespoon Shao Hsing rice wine (see Tip) or dry sherry
  • 2 teaspoons oyster-flavored sauce or vegetarian oyster sauce
  • ¼ teaspoon sugar
  • ⅛ teaspoon salt
  • Napa Cabbage and Carrots
  • 2 tablespoons canola oil
  • ¼ cup thinly sliced shallot (1 large)
  • 2 teaspoons minced garlic
  • 4 cups thinly sliced napa cabbage (about 8 ounces)
  • 1 cup thinly sliced carrot (1 large)
  • 1 teaspoon sesame oil


  • Active

  • Ready In

  1. To prepare the sauce: Whisk rice wine (or sherry), oyster sauce, sugar and salt in a small bowl.
  2. To prepare the stir-fry: Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl canola oil into the pan, add shallot and garlic and stir-fry for 10 seconds. Add cabbage and carrot and stir-fry until the cabbage just begins to wilt, about 1 minute. Stir the Rice Wine-Oyster Sauce and swirl it into the pan; cook for 30 seconds. Stir-fry until the cabbage and carrot are tender-crisp, 1 to 2 minutes. Stir in sesame oil. Serve immediately.
  • Make Ahead Tip: Cover and refrigerate the sauce (Step 1) for up to 1 week; prep the cabbage up to 4 hours ahead.
  • Shao Hsing (or Shaoxing) is a seasoned rice wine. It is available in most Asian specialty markets and some larger supermarkets in the Asian section. If unavailable, dry sherry is an acceptable substitute.

Nutrition information

  • Serving size: about ½ cup
  • Per serving: 114 calories; 8 g fat(1 g sat); 2 g fiber; 8 g carbohydrates; 2 g protein; 49 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 6,185 IU vitamin A; 15 mg vitamin C; 41 mg calcium; 0 mg iron; 231 mg sodium; 310 mg potassium
  • Nutrition Bonus: Vitamin A (124% daily value), Vitamin C (25% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 2 vegetable, 1½ fat

Reviews 2

September 11, 2010
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By: bhuvy
I used Napa cabbage with beets - I didn't have any carrots. I also added some ginger for more flavor, and I accompanied it with udon noodles. It was pretty good but I think next time I'll let the shallot/ginger/garlic mixture cook a bit more in the hot oil to release more flavor. I did forget the sesame oil at the end; I'll add that in to the leftovers.
November 22, 2009
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By: lfrose2003
I had green cabbage handy and used that instead of the Napa, it turned out great served over some rice. It was even good the next day packed for lunch with rice served cold. Next time I make it I will use Napa cabbage.
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